|Only one cup of cooked quinoa is shown but I used two cups.|
A note about peppers: I included roasted peppers in this recipe. I keep these in my freezer since I grow peppers in my garden each summer and preserve them for winter use. If you don't have roasted peppers, feel free to saute your peppers with the onion.
Cheesy Quinoa Quiche Cups
1 medium chopped onion
1 tablespoon olive oil
1/4 cup diced roasted peppers
1/4 cup chopped parsley
6 eggs, lightly scrambled
1/2 teaspoon salt
2 cups cooked quinoa
2 cups shredded cheese
Preheat oven to 350 degrees. Spray muffin tins with cooking spray (approximately 18). Saute chopped onion in olive oil until well cooked. Cool slightly.
Using a mixer or by hand mix all ingredients together. Scoop into muffin tins. Bake for 15-20 minutes or until lightly browned.
Allow to set a minute or two after removing from the oven. Use a butter knife to run around the sides of the quiche and remove from muffin tins. Serve hot. Makes about 18 cups.